Au jus
 French dip beef sandwich, with bowl of jus for dipping | |
| Type | Sauce, broth |
|---|---|
| Place of origin | France |
Au jus (French:
Ingredients and preparation
 | This section needs additional citations for verification. (December 2020) |
To prepare a natural jus, the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time.[3]
Au jus recipes in the United States often use
Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine jus).[citation needed]
A powdered product described as jus is also sold and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents.[4]
Use as noun
In the United States, the phrase au jus is often used as a noun, owing to it having been adapted in culinary references into the noun form:[5] Rather than a "sandwich au jus", the menu may read "sandwich with au jus".[6][7]
See also
- List of dips
- French dip, an American sandwich served with au jus
References
- ^ "au jus, adj., adv., and n.", Oxford English Dictionary.
- ^ "Justin Quek: Passion & Inspiration", Justin Quek with Tan Su-Lyn, Bon Vivant Publishing Pte Ltd, 2006, Page 30
- ^ Labensky and Hause (1999), On Cooking, Prentice-Hall
- ^ "Au Jus Mix". American Spice.
- ISBN 978-0-19-513508-4. Retrieved 2013-01-06.
- ^ Owens, Gene (November 1, 2009). "Don't put a la mode on your apple pie". Al.com. Retrieved August 24, 2016.
- ^ "Food Name Redundancies". Serious Eats. Retrieved August 24, 2016.